1 graham crust for 8 inch springform pan
1 (20 oz.) can Dole crushed pineapple in juice
1 (16 oz.) can solid pack pumpkin
1 c. packed golden brown sugar
3 eggs, beaten
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1 envelope unflavored gelatin
2 (8 oz.) pkg. cream cheese, softened
1 tbsp. vanilla extract
1 c. miniature marshmallows
1/2 c. whipping cream, whipped

Graham cracker crust should cover bottom and 1 1/2 inches up sides of springform pan. Bake in 350 degree oven for 10 minutes. Drain pineapple well pressing out juice with back of spoon. Reserve 3/4 cup juice. Cover pineapple and refrigerate. Combine juice with pumpkin, sugar, eggs, spices and gelatin in medium saucepan. Cover and simmer gently 30 minutes, stirring occasionally. Beat cream cheese and vanilla until fluffy. Gradually beat in warm pumpkin mixture until well blended. Pour into prepared springform pan. Cover, refrigerate overnight. Remove sides from pan. Place cheesecake on serving plate. Fold pineapple and marshmallows into whipped cream. Spoon on top of cheesecake. Makes 8 servings.